Créé avec l’IA
Rigatoni alla Carbonara
25 min 598 kcal par portion Moyen
Ingrédients
4 Portions
- rigatoni320 g
- pancetta150 g
- large eggs2 pieces
- Pecorino Romano cheese50 g
- Parmesan cheese50 g
- garlic2 cloves
- saltto taste
- black pepperto taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to the package instructions.
- 2
While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and cook until it becomes crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the skillet.
- 3
Add the garlic cloves to the skillet and sauté until fragrant, about 1-2 minutes. Remove the garlic and discard.
- 4
In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese until well combined.
- 5
Once the pasta is cooked, reserve 1 cup of the pasta water and then drain the pasta.
- 6
Add the hot pasta to the skillet with the pancetta fat and toss to coat. Remove the skillet from the heat and quickly pour in the egg and cheese mixture, stirring constantly to create a creamy sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
- 7
Add the crispy pancetta back to the skillet and toss to combine. Season with salt and black pepper to taste.
- 8
